5 from 4 votes
Garlicky Pasta with Asparagus and Cashew Parm - HolyCowVegan.net
Vegan Cashew Parmesan
Prep Time
5 mins
A four-ingredient vegan Cashew Parmesan that tastes so good, you might have a hard time keeping yourself from scarfing it down by the spoonful. Sprinkle over pastas, on salads, or anywhere you'd add a dash of salty, cheesy parm. Vegan, gluten-free and soy-free recipe.
Course: Condiment
Cuisine: gluten-free, Italian, Soy-free, Vegan
Servings: 16 servings
Calories: 59 kcal
Author: Vaishali
  • 1 cup raw cashews or cashew pieces
  • 1/4 cup nutritional yeast
  • 1/4 to 1/2 tsp garlic powder (add less to begin with and add more if you like a greater kick to your parm)
  • 1 tsp oregano (doesn't sound like it belongs in parm, I know, but it adds that extra something without screaming, I'm here!)
  • Salt and ground black pepper to taste
  1. Place all the ingredients in a food processor or blender and blitz until powdered. Check the texture every few seconds to ensure it is where you want it to be. I like my parm coarsely textured, but you can make this very powdery as well by blitzing longer.

Recipe Notes
Nutrition Facts
Vegan Cashew Parmesan
Amount Per Serving
Calories 59 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Potassium 111mg 3%
Total Carbohydrates 4.1g 1%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 2.5g 5%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.